PUMPKIN COFFEE CAKE

Pumpkin Coffee Cake is my mom’s coffee cake made with pumpkin for fall breakfast. It also has a thick and crunchy streusel on top!

We could not stop eating this pumpkin coffee cake recipe…no, that’s a lie. I couldn’t stop eating it, ha!

I’ve alway said, if I make it, fall will come. I say that every August when I post my first PUMPKIN recipe: in the hopes that me wishing for fall, it will actually show it’s head here in Sacramento.

School has started, yet it’s still in the 90s on the regular…and will be until mid-October. Then it will rain on Halloween. It does that every year: hot hot hot COLD. We don’t get a traditional fall here in the Valley and it’s irritating.

INGREDIENTS
FOR THE COFFEE CAKE

•  2 cups all-purpose flour
•  3/4 cup granulated sugar
•  2 teaspoons baking powder
•  1/2 teaspoon salt
•  1 tablespoon pumpkin pie spice
•  1 cup pure pumpkin puree
•  1/4 cup vegetable oil
•  1 teaspoon vanilla
•  1/2 cup nonfat milk

FOR THE STREUSEL

•  1/4 cup unsalted butter, melted
•  1/4 cup all-purpose flour
•  1 cup brown sugar
•  1 tablespoon cinnamon
•  Pinch salt

INSTRUCTIONS

1. Preheat oven to 350°. Spray a 9x9” pan with nonstick cooking spray.
2. Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.
3. ..............................

for full recipes please see : www.crazyforcrust.com

Share this post